Dehydrated carrot pomace was added in different proportions (10-30%) to rice flour. The formulation was extruded at different moisture content (17-21%), screw speed (270-310 rpm) and die temperature (110-130°C). The experimental combinations were decided based on central composite rotatable design for four variables at five levels of each variable. The lateral expansion, bulk density, water absorption index, water solubility index, hardness and sensory characteristics were measured as responses. Significant regression models were established with the coefficient of determination, R² greater than 0.70. The results indicated that pomace proportion, screw speed and temperature significantly influenced (P<0.10) lateral expansion; moisture content and screw speed for bulk density; pomace proportion and temperature for water absorption index and water solubility index, pomace proportion, screw speed and temperature for hardness and screw speed for sensory score. The compromised optimum condition obtained by numerical integration for development of extrudates were: carrot pomace of 11.75% in rice flour, moisture content 19.92%, screw speed 249.1 rpm and die temperature 114.3°C. Sensory evaluation revealed that carrot pomace could be incorporated into ready-to-eat expanded products upto the level of 11.75%.

Thin layer carrot pomace drying characteristics were evaluated in a laboratory scale hot air forced convective dryer. The drying experiments were carried out at 60, 65, 70 & 75 °C and at an air velocity of 0.7 m/s. Mathematical models were tested to fit drying data of carrot pomace. The whole drying process of carrot pomace took place in a falling rate period except a very short accelerating period at the beginning. The average values of effective diffusivity ranged from 2.74 × 10(-9) to 4.64 × 10(-9) m(2)/s for drying carrot pomace. The activation energy value was 23.05 kJ/mol for the whole falling rate period.

The influence of different levels of inulin as fat replacer on the quality of ice cream was investigated. Inulin was added at 2, 4 and 6% to replace milk fat and the experimental ice creams were compared to a control with 10% milk fat. The chemical composition, overrun, water activity, viscosity, melting rate, hardness and colour value were determined. Sensory properties of the ice cream samples were evaluated during storage. The overall acceptability of ice creams prepared with 2 and 4% substitution were similar to the control.

Blanching was performed to inactivate the enzyme using microwave, steam and hot water blanching methods and effect on the enzymatic activity, chemical properties and physical properties of the sweet corn were studied. The effectiveness of each blanching process was evaluated by measuring the loss of peroxidase activity, which was lost after 60, 90 and 120 s with k-values 0.016, 0.024 and 0.028 s-1 following first order kinetics for microwave, steam and hot water blanching respectively. The total sugar, ascorbic acid, moisture content, kernel mass and geometric diameter changed from 8.

Carrot pomace is a by-product obtained during carrot juice processing. Thin layer carrot pomace drying was performed in a laboratory scale hot air forced convective dryer. The drying experiments were carried out at the air velocity of 0.5, 0.7 and 1.0 m/s at air temperatures from 60 to 75 °C. It was observed that whole drying process of carrot pomace took place in a falling rate period except a very short accelerating period at the beginning. Mathematical models were tested to fit drying data of carrot pomace. The best fit model was observed on the basis of R², Chi-square and RMSE values. R² values for all the selected models were above 0.9783. The average values of effective diffusivity ranged from 2.61 × 10(-9) to 3.64 × 10(-9) m²/s.